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Showstopping Neapolitan Checkerboard Layer Cake Recipe

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A stunning Neapolitan checkerboard layer cake with pink, white, and chocolate stripes that tastes as good as it looks. This recipe uses simple ingredients and a piping technique to create the pattern without special pans.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons strawberry puree
  • Pink or red gel food coloring
  • 3 tablespoons unsweetened cocoa powder (Dutch-process)
  • 2 tablespoons whole milk (for chocolate batter)
  • 1 ½ cups (339g) unsalted butter, softened (for buttercream)
  • 5 cups (600g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • 2 teaspoons vanilla extract (for buttercream)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a stand mixer with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides.
  4. Add eggs one at a time, beating well after each. Add vanilla extract and mix briefly.
  5. With mixer on low, add flour mixture in three additions, alternating with milk. Start and end with flour. Mix just until combined.
  6. Divide batter into three equal portions (about 1 ⅓ cups each) in separate bowls.
  7. For strawberry batter: Add strawberry puree and a tiny dab of pink gel coloring. Fold gently until evenly colored.
  8. For chocolate batter: Sift cocoa powder into bowl, add 2 tablespoons milk. Fold until no streaks remain.
  9. Leave third bowl as plain vanilla.
  10. Transfer each batter into separate piping bags fitted with round tips (or snip corners).
  11. In one prepared pan, pipe a ring of strawberry batter from center outward in a tight spiral, about ¼-inch thick.
  12. Pipe a second ring of vanilla batter directly on top of the first, from center outward.
  13. Pipe a third ring of chocolate batter on top.
  14. Repeat for second and third pans, alternating which batter goes in the center: Pan 1: Strawberry, Vanilla, Chocolate; Pan 2: Vanilla, Chocolate, Strawberry; Pan 3: Chocolate, Strawberry, Vanilla.
  15. Bake each pan for 22-28 minutes, until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire rack to cool completely.
  16. Trim domes off each layer with a cake leveler or serrated knife.
  17. For buttercream: Beat butter on medium speed until smooth. Add powdered sugar one cup at a time on low speed. Add heavy cream, vanilla, and salt. Beat on medium-high for 3-4 minutes until light and fluffy.
  18. Place one cake layer on serving plate. Spread thin layer of buttercream on top.
  19. Add second layer, oriented same way. Spread thin layer of buttercream.
  20. Add third layer. Apply thin crumb coat of buttercream all over. Refrigerate 20 minutes.
  21. Apply final layer of buttercream, smoothing with offset spatula. Optional: pipe decorative swirls or add sprinkles.

Notes

Room temperature ingredients are crucial for proper emulsification. Use gel food coloring to avoid thinning the batter. Chill cakes before trimming for cleaner cuts. The crumb coat is essential to prevent crumbs in the final frosting. For best results, assemble and frost the cake a day before serving.

Nutrition

Keywords: Neapolitan cake, checkerboard cake, layer cake, strawberry cake, chocolate cake, vanilla cake, birthday cake, celebration cake

Find it online: https://rowanrecipes.com/showstopping-neapolitan-checkerboard-layer-cake-recipe/